Keto Friendly Cloud Bread

keto friendly cloud breadKeto Diets, they seem to be really popular right now.  And with the new year many of us have vowed to start eating healthier and loose some weight.  So in my house we’re pretty much re-starting our “keto diets”.  One of the things I miss most when on a  keto diet (which in really simple terms means less, much less, carbs and more fat and protein) is bread.  I crave bread (along with rice and other carbs, I am after all a carb eater)!  So when I discovered this Keto Friendly Cloud Bread I was pretty happy.

keto friendly cloud bread

What you may ask is Keto Friendly Cloud Bread and what makes it keto friendly.  Keto Friendly Cloud Bread is simply carbless bread rounds.  Yup, I said carbless!  It’s not made with any kind of flour at all!  And it’s pretty yummy!

You can whip up s batch of Keto Friendly Cloud Bread to use as bread for your sandwich anytime of day.  Top it with a fried egg and the meat of your choice for a delicious breakfast sandwich or you can snack on it.  It’s that yummy!

Best of all Cloud Bread requires just 3 ingredients and can be made in about an hour!  So not only is it yummy it’s  super easy to make!  My family loves them, even those that aren’t on a keto diet!

keto friendly cloud breadHere’s my recipe for Keto Friendly Cloud Bread, whip up at least a batch or two and watch them disappear! Or if you can manage freeze some for future use.

Ingredients:

6 Eggs at room temperature

1/4 cups + 2 Tbs Softened Cream Cheese

1/2 Tsp Cream of Tartar

 

 

Proceedure:

Pre-heat oven to 300° F.

Line baking sheet with parchment paper.

Separate eggs – place yolks in a medium mixing bowl and whites in a different medium bowl

Add softened cream cheese to the egg yolks and mix together until smooth and completely blended.

Set aside.

Beat egg whites at medium speed until frothy and covered in bubbles.  Add cream of tartar and beat at high speed until stiff peaks form.

Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites.

Drop a spoonful onto prepared baking sheet.

Bake for 20-30 minutes.

Cool on wire racks and use immediately or freeze.

 

 

 

Cloud Bread
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Flourless bread rounds - keto friendly
Cloud Bread
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Flourless bread rounds - keto friendly
Ingredients
Servings:
Instructions
  1. Pre-heat oven to 300° F.  Line baking sheet with parchment paper. Separate eggs - place yolks in a medium mixing bowl and whites in a different medium bowl Add softened cream cheese to the egg yolks and mix together until smooth and completely blended. Set aside. Beat egg whites at medium speed until frothy and covered in bubbles.  Add cream of tartar and beat at high speed until stiff peaks form. Gently fold egg whites into the yolk mixture, be careful not to over mix and deflating the egg whites. Drop a spoonful onto prepared baking sheet. Bake for 20-30 minutes. Cool on wire racks and use immediately or freeze.
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Buckwheat Pancakes

Buckwheat Pancakes

Meet my new favorite pancakes, buckwheat pancakes. I’ll admit they aren’t the sexiest pancakes around, but they make up for their humble appearance with wonderful flavor and texture. Buckwheat, a gluten-free relative of rhubarb, has a delicate, almost nutty flavor all its own.Thanks to the buckwheat flour, these pancakes possess a light and airy consistency that quietly surrenders to the pressure of a fork and soaks up maple syrup like a sponge.

The pancakes pair well with roasted strawberries, as shown here, or with a healthy swipe of peanut butter or almond butter.This recipe was adapted from a fun new cookbook called Pancakes, by fellow food blogger Adrianna Adarme of A Cozy Kitchen. I visit Adrianna’s blog any time I need some creative recipe inspiration or a laugh, which is often.

Adrianna’s new (and first!) cookbook is bursting with 72 brilliant pancake recipes, half sweet (honey and oat, ginger pear, cinnamon-sugar popovers) and half savory (jalapeño corn cakes, goat cheese quinoa cakes, sour cream and chive latkes). If sky-high, fluffy pancakes are your jam, she offers a ton of options based on her buttermilk pancakes recipe.

 

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Here’s a recipe from Buckwheat Pancakes I’m sure you’ll love. Click here for recipe.

INGREDIENTS

1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
1 tablespoon sugar
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon salt
1 ¼ cups buttermilk, shaken*
1 large egg
½ teaspoon pure vanilla extract
Butter, for the skillet
Roasted Strawberries
1 pint strawberries, hulled and sliced into bite-sized quarters or halves
1 teaspoon sugar
1 tablespoon maple syrup or honey

INSTRUCTIONS

1. Roast the strawberries: preheat oven to 350 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. In a medium bowl, gently toss berries with the sugar and maple syrup/honey. Arrange the strawberries in a single layer on the baking sheet. Roast for 30 minutes, stirring halfway, or long enough for the berry juices to thicken but not burn (watch the edges in particular).
2. Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the buttermilk. Beat in the egg and vanilla extract.
3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. The batter should have some small to medium lumps.
4. Preheat your skillet over medium-low heat and brush with 1 ½ teaspoons of butter. Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
5. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Serve immediately.
Buckwheat Pancakes
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Buckwheat Pancakes
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The Best Sloppy Joes

The Best Sloppy Joes are easy to make, so delicious, and ready in 30 minutes or less! Triple or quadruple the recipe for parties, backyard barbecues, and giant family vacations.

I can’t think of another meal that’s more evocative than the Sloppy Joe, an American staple.

For me, eating one takes me back to cool summers at my family’s cabin in northern Wisconsin. My mom would make a huge batch, freeze it for the car ride up, and the whole family, kids and all would sit down and eat together once we arrived that first night.

Here’s a recipe from the best sloppy joes I’m sure you’ll love.



Ingredients
1 pound ground beef
1 small onion, finely chopped
1 (8 ounce) can tomato sauce
1/2 cup ketchup
1 tablespoon brown sugar
1 teaspoon ground mustard
1 tablespoon white vinegar
1 tablespoon Worcestershire sauce
Salt and freshly ground black pepper
8 Sandwich buns, split

Instructions

In a large saucepan or Dutch oven over medium-high heat, combine beef and onion. Cook until the meat is mostly browned, about 5 minutes. Drain well.

Meanwhile, in a small bowl whisk together tomato sauce, ketchup, brown sugar, mustard, vinegar, Worcestershire, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

Pour sauce ingredients over drained beef and stir until evenly coated. Cover and simmer 20 minutes, stirring occasionally. Serve in buns.

The Best Sloppy Joes
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The Best Sloppy Joes
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Puto Filipino Merienda

Puto Filipino Merienda

 

 

 

Puto– I love to eat puto when my friends come home and spend time with me. In the past, we used to play cards and board games. But this year, we are spending time talking or watching movies. Meals are usually long and a fun time. We enjoy eating puto for snack with cold drinks.

Click here for puto recipe.

Ingredients
1 ¾ cups cake flour
1 cup sugar
2 tablespoons baking powder
¼ teaspoon salt
1 ½ cups water
2 egg whites
¼ cup fresh milk

Instructions
1.Fill a 12-inch pan halfway with water and set over high heat.
2.In a bowl, sift together cake flour, sugar, baking powder and salt. Set aside.
3.In another bowl, combine water, egg whites and fresh milk. Using a hand mixer, beat the mixture at low speed for 5 minutes.
4.Add the sifted dry ingredients and blend until smooth.
5.Strain the batter into another bowl to ensure that there are no lumps.
6.Lightly brush a mini muffin tin with vegetable oil.
7.Fill muffin tin ¾ full with the batter.
8.Once the water in the pan is boiling, place the muffin tin in the pan and cover the pan with a lid.
9.Steam the puto for 5 minutes or until a toothpick inserted in the center of the puto comes out clean.
10.Once the puto is cooked, remove from the pan and allow to cool at least 30 seconds before removing from the muffin tins.
11.Repeat steps 6 to 10 three more times, making sure there is enough water in the pan each time.

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Steamed Chicken Adobo Buns – Adobong Siopao

Steamed Chicken Adobo Buns – Adobong Siopao

siopaoThe steamed or baked asian bun.  What exactly is it.  Well Filipinos call it “Siopao”, in China it’s called a “Bao”, and in Hawaii we call it “Manapua”.  These names all refer to the same thing.  That soft spongy ball of dough filled with a variety of fillings like sweet char siu pork, chicken curry, Chinese sausage, or sweet black bean paste; then steamed or baked to perfection.

Siopao, Bao, Manapua, or whatever you want to call it is a family favorite.  It can be an appetizer, a snack, lunch, dinner, or dessert.  It all depends on what it’s filled with.  It’s the perfect picnic food.  Easy to pack and very easy to eat.  Don’t forget it’s delicious too!

In Hawaii and all over Asia these steamed or baked buns are sold out of food trucks, in restaurants, and even at neighborhood convenience stores like 7Eleven.  Everyone has their own favorite place where they’ll swear make the best buns.  In Hawaii my all time favorite is the Aiea Manapua & Snack Shop, this little hole in the wall joint  that has been serving the most amazing char sui and shoyu chicken manapuas for years.

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But in some places siopao or baos are not so easily found and there fore you may have to make it at home whenever you’ve got a yen for some.  Or sometimes you just want a unique filling that they don’t sell in the stores.  That’s why we have this tried and true Siopao recipe that we use to make homemade steamed buns.  In this recipe I will fill it with another Filipino favorite, chicken adobo.

You can use the my Chicken Adobo recipe just substitute boneless chicken thighs instead of bone in chicken parts.   Or you can fill it with Pork Adobo, it’s the same recipe as the chicken but uses pork butt instead of chicken.  Or you can fill it with your favorite meat or veggies.  Really the recipe for the bun is the same regardless of the filling you choose to use.  Click here for chicken adobo recipe.

So today I’m sharing the recipe for the steamed bun dough.  You can fill it with anything you want.

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Ingredients:

1/4 cup warm water

1 packet active dry yeast

2 tbs. sugar

1 1/2 cup warm water

1/2 cup sugar

4 1/2 – 5 cups flour

3 tbs. oil

1 1/2 tsp. salt

Directions:

Place the 1/4 cup warm water in a small bowl or measuring cup

Add dry yeast packet and 2 tbs. sugar

Do not stir just swish it around so the yeast is wet and the sugar disolves

Set aside for about 10 minutes or until it is frothy

Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour.

Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.

Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.

Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.

Cover with plastic film and leave to rise in a warm place until it doubles in size.

Punch out excess air and divide into about 24 balls.

Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4″ thick.

siopaoPlace a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.

Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.

Be patient because properly risen dough will turn into light and fluffy buns!

When dough is properly risen steam each bun on high heat for 15 – 20 minutes.

Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the


siopao
Chicken Adobo Siopao
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siopao
Chicken Adobo Siopao
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Ingredients
Yeast Starter
Dough
Servings:
Instructions
Yeast Starter
  1. Place the 1/4 cup warm water in a small bowl or measuring cup Add dry yeast packet and 2 tbs. sugar Do not stir just swish it around so the yeast is wet and the sugar disolves Set aside for about 10 minutes or until it is frothy
Dough
  1. Place the remaining ingredients in a mixing bowl, but do not add all the flour.  Start with about 4 cups, you can add the remaining flour as you knead to get the correct dough consistency.  You may not need all the flour. 
  2. Add the activated yeast mix and mix well to form a medium soft dough.  Add remaining flour in small increments until you achieve the correct consistency.
  3. Knead the dough by hand or with an electric mixer using the dough hook attachment.  Knead until the dough is very smooth and elastic.
  4. Turn into and oiled mixing bowl.  Roll the dough in the bowl to cover with oil.
  5. Cover with plastic film and leave to rise in a warm place until it doubles in size.
  6. Punch out excess air and divide into about 24 balls.
  7. Flatten each ball into a flat circle on a lightly floured surface.  Flatten dough to about 1/4" thick.
  8. Place a heaping tablespoonful of filling in the center of the flat dough then draw edges towards the center and crimp or twist closed.
  9. Place each ball on a small square of parchment paper, crimped side down and let rest until it doubles in size.
  10. Be patient because properly risen dough will turn into light and fluffy buns!
  11. When dough is properly risen steam each bun on high heat for 15 - 20 minutes.
  12. Serve warm or cold.  Store left over buns in the fridge in zip lock bags.  To reheat either re-steam or cover with a damp paper towel and heat in the 
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